Written by Veronika Zikova
Czech bread dumplings are one of the typical side dishes in Czech national cuisine. They can be served with almost anything, especially with sauces and meats. Bread dumplings go well with such specialties as sirloin in cream sauce, tomato gravy, dill gravy, horseradish gravy, and goulash.
The first mention of bread dumpling is from the 7th century. By the 19th century, Czech national cuisine began to form, and bread dumplings became a phenomenon. And during the First Czechoslovak Republic, bread dumplings were improved.
2 cups Wondra instant flour
1 cup all-purpose flour
1 cup lukewarm milk or water
2 tsp active dry yeast
1 cup white bread cubed
salt to taste
Prepare the necessary ingredients in a large bowl. First, cut the white bread into cubes. Then mix the bread cubes with the other ingredients. Next, make a dough with your hands or by machine until it no longer sticks to the bowl. After that, cover the dough with a kitchen towel or something else and let it sit for approximately 20-30 minutes. In the meantime, grab a large pot. When the dough rises, use floured hands to shape the dough into 2 rolls. Then, pour water into the pot and let it boil. When the water is boiling, carefully slip the rolls into the water and then cook them – covered – for 20 minutes, being sure to turn the dumplings midway through cooking. If the dumplings rise to the surface of the water after 20 minutes, then they are done and should be removed from the pot and pierced with a skewer. Hot dumplings are best cut with thread. Cold dumplings can be cut with a knife.
Please Note: There are several regional variants of this recipe. This is one of them.
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